Wash cranberries, mash, add water, and boil twenty minutes. Press through sieve, add sugar, and cook three minutes. Pour into glass and cover.
Cucumber Jelly
- 6 cucumbers
1 quart water
1 ounce gelatine
1 small onion
salt and pepper
1 tablespoon vinegar
Pare the cucumbers and cut in small pieces. Peel the onion and slice. Cover onion and cucumber with cold water and cook until tender. Press through a sieve, add the gelatine and seasonings. Chill, and serve with [Mayonnaise Dressing].
Currant Jelly
Wash and drain currants thoroughly. Do not remove stems. Mash a few in the bottom of the kettle. Cook until the juice seems to be extracted from the currants, and the currants look white. Press through a coarse colander, then drip through a jelly bag, but do not squeeze.
Allow one pound of sugar for each pint of juice. Boil juice twenty minutes. Add hot sugar and boil hard three minutes; skim when necessary. Strain into hot glasses; let stand till stiff. Cover.
Currant and Raspberry Jelly
Use equal parts of currants and raspberries, and proceed as for [Currant Jelly].